willa_On
Culinary Explorer
I recently tried this mind-blowing dessert that I had to share with you all. It's a fusion of two of my favorite things: creamy cheesecake and decadent baklava. But with a twist – rosewater!
This cheesecake has a luxurious rosewater-infused cheesecake filling, a buttery pistachio crust made from phyllo dough, and is studded with chopped pistachios throughout. It's then topped with a simple honey drizzle for an extra touch of sweetness.
Trust me, it sounds weird at first, but the combination of flavors is absolutely divine – the floral rosewater complements the rich cheesecake and pistachios beautifully. Plus, it's surprisingly easy to make!
Ingredients:
This cheesecake has a luxurious rosewater-infused cheesecake filling, a buttery pistachio crust made from phyllo dough, and is studded with chopped pistachios throughout. It's then topped with a simple honey drizzle for an extra touch of sweetness.
Trust me, it sounds weird at first, but the combination of flavors is absolutely divine – the floral rosewater complements the rich cheesecake and pistachios beautifully. Plus, it's surprisingly easy to make!
Ingredients:
- For the Crust:
- 1 cup (2 sticks) unsalted butter, melted
- 1 package (15.25 ounces) phyllo dough, thawed
- For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon rosewater
- Pinch of salt
- 1/2 cup chopped pistachios
- For the Topping:
- 1/4 cup honey
- 1 tablespoon water
- 1/4 cup chopped pistachios (for garnish)
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- Make the Crust: Brush a sheet of phyllo dough with melted butter. Lay it in the bottom of the prepared pan, letting some of the dough hang over the edge. Repeat with 5 more sheets of phyllo, brushing each sheet with butter and letting some overhang the edge (this will create a beautiful crust). Gently fold the overhanging phyllo dough over the edge to create a rough crust.
- Make the Filling: In a large bowl, cream together the softened cream cheese and sugar until smooth. Beat in the egg, then stir in the sour cream, heavy cream, vanilla extract, rosewater, and salt. Fold in the chopped pistachios.
- Pour the cheesecake filling into the prepared phyllo dough crust.
- Bake the cheesecake for 50-55 minutes, or until the center is just slightly set. The cheesecake will continue to set as it cools.
- Make the Topping: While the cheesecake cools, whisk together the honey and water in a small saucepan. Heat over low heat until the honey is thinned and warmed through, about 2 minutes.
- Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight before serving.
- To serve, drizzle the cheesecake with the honey topping and sprinkle with additional chopped pistachios.